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Amarantus properties, nutritional value, method of preparation
Table of Contents
1. What is amarantus, where does it come from?
The tradition of cultivating amaranth dates back to pre-Columbian times. It was widely cultivated by the Aztecs and the Mayans along with beans, corn and potatoes was the basis of their diet. Charlates were also an integral part of religious cults. The women of the Aztec tribes on Christmas Eve formed a mass made up of mixed Amaranth grains mixed with honey and human blood in the shape of gods and snakes.2. Amarantus has a nutritional value
Amaranth seeds are extremely nutritious. 100 g contain: 371 kcal, 14 g protein, 7 g fat, 65 g carbohydrates, 7g fiber, 159 mg calcium (15% of daily intake), 7.5 mg iron (75% of day intake) and 248 mg magnesium (77% of daily consumption).3. Amarantus has properties
Amarantus contains up to 18% protein (compared to wheat, 14%, compared to rice, 6.4%). The nutritional value of the protein determines the amino acid composition In order for the protein to be used by the body as best as possible, the protein should contain all the glucose amino acids in its proper proportions. However, the majority of people in Wantus have a low cholesterol content.4. How do you prepare amaranth?
Cooking amaranth seeds is extremely simple. The best proportions are 1/2 cup of seeds to 3/4 cup of water. The seeds should be flooded with hot water, set on fire, and boiled. From that point on, they should be cooked for about 15 minutes until the water evaporates. Of course amarantus is not only used for baking. In almost all hypermarkets we can find a lot of products with chocolate seeds in the form of cookies, flakes, flour. However, the most interesting product is popping.5. Popping the amaranth expanded
Expansion of the seeds is the subjecting of them to the action of hot steam under high pressure. It allows the expansion or rupture of the existing structure inside the seeded seeds, so that they become light. Amaranth popping has a nutty flavor and is ideal as a quick snack or addition to yogurt. In India, amaranth seeds are traditionally roasted similarly to corn and used to make a fried dish.
